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Lee Short

If you could only purchased one style of Zalto glasses (Universal, Bordeaux, or Burgundy) to use on a daily basis to drink a variety of reds, which would you suggest? I drink mostly Grenache/Syrah, Pinot noir, then cab based wines. I do have a set of Riedal burgundy stems. Thanks for taking the tim...

Lee Short

I find that the sediment adds a sour twang that is not pleasant and I avoid it. I find this in ALL the reds I drink. It's why I try to transport reds far in advance but especially Burgundy. I don't have as much experience as others here...but EVERY Pinot Noir that I've had that was more than 10 yea...

Lee Short

Go to chinatown and buy the real deal. They'll last longer than any of us. What Betty said. Your cleaver is not where you put your "fancy knife" money. *edited to correct for my own stupidity. Totally disagree with this. But then, I've got a Sugimoto No 6, and I use it all the time. It's the most e...

Lee Short

I offer you potato latkes. Fried potatoes, fried onions and friend egg. What more could you want? The only thing they are missing is bacon, but nothing is perfect. A couple of years ago, I made a batch fried in duck fat, which was a taste experience not to forget. I made about 80 of them last night...

Lee Short

The note on the Brun seems at odds with my past experiences, but I haven't been buying as much Brun as I used to, and mostly don't taste them young. Has the house style changed?

Lee Short

I am a big fan of mushroom powder dusted on a chop prior to searing. Got a pretty reasonable stock of dried boletes from the last couple of months -- been a good mushrooming season here in the Northwest. mmmmm ... I'm going to try this! [cheers.gif] As Marshall says, it's best if you throw some flo...

Lee Short

I've never had a problem finding someone happy to reuse them. Outside a metro area, that might be harder, but that's never been my situation.

Lee Short

I would think this would 'work' if you processed the powder finely and consistently enough, and didn't use too much. It would probably take a bit of experimentation to determine what too much is, and if you can add real flavor below that level. It might be that it doesn't take much powder to mess wi...

Lee Short

Epoisses is the cheese to choose! That's what everyone says, but I've never found it to be a great match. Not if the Epoisses is ripe, anyway. I find ripe Epoisses to be a good match for young burgundy with more muscle than finesse*. Other than that, I think it's a poor match for red burg. And defi...

Lee Short

Duck confit sliders with wild mushrooms, caramelized shallots, and a razor thin slice of fresh mozzerella. Easily prepped the previous day and warmed then assembled on site. Though I don't have much experience with the MM wines. So if you want to take Howard's advice and go with beef or lamb, they w...

Lee Short

Cocktail sauce is ambiguous ( to me anyway) but both are wine crab killers. FTFY. If it has butter, IME, it works best with something with both lots of body and lots of acid. That's what I'd look for, regardless of region. You can find it in Champagne or Jura or Chablis or Fruili or Albarino or Fia...

Lee Short

The 2015 Diochon Vieiles Vignes has great cranberry and rhubarb character, and lots of structure (fine tannins). I'd wait a few years to open another one. Thanks for the note. Gilman had a concerning note on this wine, but, having experienced older bottles, I decided to have faith when I could nab ...

Lee Short

I'd be up for something early Decemberish.

Lee Short

It was a cold spring day, in maybe 1999 or 2000, and we were visiting R&V Dauvissat in their cellars. After tasting from barrel, our host (Rene, if memory serves) pulls aside a couple of half-full bottles with indecipherable chalk marks on them. He pours the first one, and it is clean and mineral, c...

Lee Short

+1 on JKI, solid rec.

Lee Short

Alan Eden wrote: ↑
October 17th, 2018, 7:00 am
Jesus, even your apology is condescending

Yep, a textbook faux-pology, straight by the book.

Chris Blum was 100% right.

Lee Short

About 10 years ago, I upgraded from a mix of all clad and cast iron to a mix of Demeyere and carbon steel from de Buyer. Life is so much better now. I do still have a cast iron skillet for when I really need a perfect sear. But both the heavier carbon steel pans and the Demeyere proline skillets sea...

Lee Short

Is Lagavulin really back? Sounds like it must be. Used to drink tons of it back in the day, before they were bought out and disappeared from the market for a couple of years. Tried it a couple of times after the reappearance and thought it was only OK, but probably haven't bought a bottle in 10-12 y...

Lee Short

Thread doesn't seem deleted to me. But what do I know?

Lee Short

Johnathan -- why are you looking for wines that mature early? Is it that you like the flavors of younger burgundy? Or do you like older burgundy, but just don't want to wait 30 years? Because if it's the latter, there are older wines available from reputable sources. often for not much more than cur...

Lee Short

I've had a 100% success rate on older bottles, you'll never regret buying it. I wouldn't go that far. On 2 occasions I only got as far as touching the top of the cork on an older bottle with the screw and it fell right into the bottle. But nothing would have saved those. I can beat that. I pull the...

Lee Short

Laube addressed this of late too. Apparently not all that uncommon...I guess? I've been taking John Morris's advice and refrigerating my day old pinot to slow degradation. Only downside is then having to wait while it warms up, because 38 degree pinot is absolute trash. Unless it's a BdN at which p...

Lee Short

Alan Rath wrote: ↑
September 28th, 2018, 10:26 am

K John Joseph wrote: ↑
September 28th, 2018, 7:25 am
The fact that we've both read it dozens of times and had completely different takeaways proves what a shitty descriptor "linear" is.
Bingo.

I can't argue with that. Someone please tell me what a quadratic or geometric wine is like.

Lee Short

+1 for Ferrando, Antoniolo, Cantalupo, Traviglini.

I was in the Twin Cities recently, and a member of my old tasting group opened a 20-year-old Traviglini Gattinara. I was very surprised at how well it aged.

Lee Short

Chris Seiber wrote: ↑
September 26th, 2018, 9:09 pm
you probably will use it rarely.

I use it at least once every week I'm home, it seems like. But I have a bunch of older wine in the cellar, and drink it regularly. Other folks might not.

For me, it is a fantastic value.

Lee Short

I've got a couple of these, and wasn't planning on opening the first one for 10 years. IME, good Corton really needs some serious time. Also a few of the 96. You may have grabbed them the same place I did -- HDH?

Lee Short

I know at least a few rose champagnes do this, if they count. Not sure if it's really all that common, or just more common among the ones I buy.

Lee Short

Other places in the vicinity of Walter Scott that I like are Evesham Wood and Cristom.... Bethel Heights is very close and worth stopping in IMHO. RT +2 to this. Also -- you definitely want to spend the night on the coast. Pay attention to the tides (google for tables) and ask the locals where to f...

Lee Short

I can't remember where I heard about this, but the world's quickest, bestest dessert is to drizzle a good aged balsamic vinegar over vanilla ice cream (and I often throw in a few fresh berries if I have them). Addictive! I'm sure others do this, but none of my family and friends have ever seen this...

Lee Short

Speaking of which, I suspect that Guillemot Savigny is a very solid village wine. Have a bottle but haven't tried it. Past vintages have been reliable IME.

Lee Short

From just a QPR standpoint- Lafarge, Hudelot Noellat and Lignier Michelot for me. They were all really cheap. Where did you find 2105 Lafarge for really cheap? I assume you're talking the Volnay. Locally, I can get 2015 Guillemot village Savigny for the same price as Lafarge Passetoutgrains. Now, L...

Lee Short

alan weinberg wrote: ↑
August 18th, 2018, 12:16 pm
Brun Moulin-à-Vent 2009. Tannin, big and brooding, bury for a decade.

I think this is about right. Had a 2000 about a month ago and it was just ready.

Lee Short

There's a slim chance I can make it, but would love to if I can. As with many others, weekends are best -- but don't plan around me, I'm a long shot in any case.

Have plenty of older Oregon pinot.

Lee Short

I've never had the Barolo, but the barbera from this house has been impressive in the past. Haven't had a good source for recent vintages, no reason to expect any drop off in quality.

Lee Short

a pesto match that works for me. I've tried lots of stuff (including the classics like Arneis, Pigato, etc.), and none of it really worked for me. Maybe I like too much pesto in my food. At best the classic matches were not actively clashing. Last night I had the 2005 Huet Petillant, with penne with...

Lee Short

The caveau in Chassagne-Montrachet isn't a producer but is a place to visit and taste excellent white burgs that can be purchased (and some good reds, too).

I haven't been in a number of years, but Hubert Lamy in St Aubin is a great visit with fantastic wines.

Lee Short

Sparking Vouvray from Huet and Pinon
Cava from Llopart and Gramona
Jacky Blot 'Triple Zero' Brut
Cremant du Jura from Tissot (especially the BBF, though it's gotten pricier)
Jo Landron 'Atmospheres' Brut
Eugene Carrel Brut Savoie
Clotilde Davenne Cremant de Bourgogne

Lee Short

No, I don't miss the days of a simple $10 red being my limit . At all. But I'm not sure that's what you're saying. Because I definitely agree it's important not to forget how good some inexpensive wines can be. For me, it's important not to lose track of how much pleasure you can get out of a $12 ro...

Lee Short

Love the Cantina Terlaner whites, pretty much up and down the line. Haven't tried the reds, though I've got a couple bottles of Lagrein sitting in the cellar.

Lee Short

Depends on how many thai chilis. My first instinct would be a demi-sec vouvray or a spatlese riesling. But kabinett could work if the chilis are sparse. Or the kabinett is from 2003.

Lee Short

Do you happen to have any romarantin? Many years ago Chris Coad paired that with a green papaya salad which had many of the same ingredients (fish sauce, Thai chili’s and garlic) and it was a match made in heaven. Does Riedel make a glass for romarantin? No, but I hear that if you tie a string betw...

Lee Short

A friend was mentioned that his wife generally likes sweet white wine, maybe an occasional Sauvignon Blanc. He's a red drinker. He asked for a wine that could transition a white wine drinker to red. My first thought was Pinot, but versions with RS are disgusting. I was thinking maybe Zinfandel, sin...

Lee Short

I tried a couple of 2005 reds last year and found that they needed more time for my taste but weren't completely unapproachable. These were both village level lieu dits from the Cote de Beaune. One was was the Hubert Lamy Chassagne-Montrachet La Goujonne VV and the other was the Savigny-Les-Beaune G...

Lee Short

Mel Knox wrote: Lee
What do you think of Jayson’s scientific experiment??

I think it is not a scientific experiment. But then he didn't claim it was.

Lee Short

I tried Cavallotto's Freisa at the winery back in 2015 and loved it. Bought a bottle back which I enjoyed with friends, but haven't quite managed to convince the local importers (YET) to bring any in. Still badgering them though. Had the 2015 Cavallotto Freisa last night. Fantastic bottle. I poured...

Lee Short

Brandon R wrote:You could go to Commerce Corner and see if someone is willing to sell/trade. According to CT, there are still over 1,000 bottles in CT cellars.

Great, here come the flippers

Lee Short

Lee, Let's look at it this way. What is the best way to serve wine?? Do we know?? Have we tested our hypotheses?? Can we learn more?? I would add that all these experiments, totally unapproved by you, Dr Science, indicate that breathing (for wine, not humans) is contraindicated most of the time. Wh...

Lee Short

Has there been a scientifically valid experiment that has demonstrated the wisdom of routinely decanting wine and letting it breathe for an hour or two?? It is incumbent on the folks making the claims to provide the evidence. Various folks in this thread are making the claim that there is evidence ...

Lee Short

The myth, especially that tied with the OP, is that letting wines breathe, you know, by decanting or whatever, improves the wines. This is a subjective issue, at the very root of this thread, and pits various blind experiments against millions of bottles of anecdotal experience. It's the whole reas...

Lee Short

Really, it depends on how strongly it was recommended by how many folks whose palates I respect. Usually zero, one, or two. Takes something incredible to move the meter past two. But it's happened a couple times, and turned out well.

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